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Thursday, December 27, 2012

Peanut Granola Bars

Everyone has a favorite granola bar. Chewy,crunchy, fruit filled or dried fruit with the oats; the combinations are endless. My mom's favorite are super crunchy with oats and nuts. I enjoy them but they are a bit too crunchy and a bit too sweet. I feel granola bars should stop trying to be candy bars. When you want a nice snack to keep you going during the day they shouldn't be weet enough to be confused with dessert.

This is a great recipe for granola bars that combines all the delicious things you want. If you want to make these nut free, you can just double the amount of butter instead of using peanut butter and leave out the peanuts.

Monday, December 24, 2012

Chocolate Peanut Goodies

There's an awesome high end candy store near me that is just filled with all kinds of sweet and temping goodies. My favorite part is the chocolate covered section. Chocolate covered raisins, pretzels, fruit and nuts. I do love their goodies, but it is just as easy to make them at home.

One of my favorite blogs is My Kind of Cooking. Linda has tons of great recipes that are easy, simple and so delicious. This is one of my favorite candy recipes she posts around Christmas time and it tastes just like the fancy and expensive goodies from the candy shop.

First, heat all the ingredients on full power for one minute. The
chocolate will not be melted, but stir it well. Continue to microwave it
for 15-20 seconds at a time and stirring just until it's almost melted.

If you have a fear of your chocolate firming up while you are making these, you can easily put the bowl over some warm water to keep it melted.

Add in the peanuts and stir them very well. Make sure it's all coated.

Take tablespoons of the mixture and put onto wax paper, parchment paper or a silicon baking sheet. If you would like to make them festive for the holidays, add some sprinkles over the top.

These should firm up within about a half an hour or so. Serve them as treats or just enjoy them alone!

Monday, December 17, 2012

Golden Christmas Truffles

Christmas is usually a time when my mom and I make cut out cookies. This is a pretty common tradition but most people actually eat their cookies. We spend a very long time making the icing colors just right. Then decorating them takes such a long time. In the end we are disgusted by the whole process and the pretty cookies sit there long into the new year. Uneaten. My mom gave up on this tradition a few years ago, but I was determined to do as long as I had time.

This year I needed a quick and easy Christmas treat for the people I work with. They are terribly helpful and ask for little in return. The least I could do was make them a delicious dessert for the holidays. These truffles are very simple to make but beyond tasty.

Thursday, December 13, 2012

Salisbury Steak

Some days I think to myself. "There just isn't enough gravy in my life." It has a bad wrap for being terrible for you, but honestly there are much worse things. Not to mention, it's totally worth it. There are some things that just plain NEED gravy. Salisbury Steak is one of those things. If you are one of those "non gravy" people you can easily make this without the gravy sauce, but just know I will never understand you or your kind.

To make this delicious Salisbury Steak recepie you will need:
1/2 lb of ground beef (or any other ground meat will work)
1 egg
1/4 cup of breadcrumbs (seasoned or plain will work)
1 teaspoon of garlic salt and pepper

Gravy
2 tablespoons of butter (or oil)
2 tablespoons of flour
1 cup of warm chicken stock ( you can use bouillon and water if you wish)
1/2 teaspoon each, salt and pepper

First, combine the meat, egg, garlic salt and breadcrumbs together. Sorry, there is no way to make ground meat pretty.

Shape the meat into patties and cook them over medium low heat until browned on both sides.

Transfer the patties to a plate to rest while you make the gravy.

Melt the butter in the same pan you browned the meat in over low heat.

Then, add the flour in and stir until it creates a thick paste.

Allow the roux to cook for a few minutes. It shouldn't be browned, but it needs lose the floury taste. The salt and pepper should also be added now.

Slowly pour in the chicken stock and whisk until it is smooth. Then, allow this to come to a simmer until it is thick and delicious.

Taste the gravy to see if it needs more salt or pepper and adjust it accordingly.

Add the Salisbury Steaks back to the pan and allow them to cook over very, very low heat for a few more minutes.

This recipe serves two, but can easily be doubled. Serve the Salisbury Steaks with mashed potatoes or your favorite gravy vehicle!

Monday, December 10, 2012

Creamy Tomato Soup

It's here. Winter is officially here. It has been unseasonably warm here in Denver (and I liked it that way) until about 2 days ago. Just when I thought I was getting the hang of this chilly city living, the real winter showed up. Despite not being too happy about it, we all have to move on.

I teach Social Studies to three different grade levels. In my sixth grade classes, we are talking about how people adapt to their environment. Sixth graders are really cute creatures, they ask funny questions and often they have pretty good ideas. The other day a student asked if adapting was like drinking hot chocolate when it gets cold. Technically he's correct, but building shelters and creating irrigation are a bit more realistic.

Or so I thought. That's where soup comes in. Sure, furnaces and fireplaces are much more helpful in combating cold temperatures than soup. However this soup makes winter a bit more enjoyable. Along with being stupid easy, it's creamy and delicious. For the sake of adaptation, try this recipe out soon!

To make creamy homemade tomato soup you will need:

1 24 oz can of tomato sauce (pick out a flavor you like)
1 12 oz can of evaporated milk
1 14 oz can diced or stewed tomatoes

Combine all the ingredients in a saucepan and heat until bubbling. If you prefer a smoother soup, use stewed tomatoes or diced for a chunkier texture.

I included a grilled cheese with this as a dipper and it was the perfect way to end a day of Christmas shopping!

Monday, December 3, 2012

Favorite Banana Nut Bread

I frequently hear and read about how people don't eat their bananas quickly enough to enjoy them while they are still good. This rarely happens to me. I just like my bananas how I like my people: freckled. So for me having enough old bananas to make banana bread is a rare treat. Fortunately, my nice boyfriend and his roommate buy a lot of bananas and never eat them. That's how this recipe has been made over and over again. It's funny how much more lovable banana nut bread is than the actual fruit. This is my favorite banana bread recipe from Just Get off Your Butt and Bake. It's just so stinkin' good. The recipe is also very simple and never fails.

For the recipe you will need:

1/2 cup Canola Oil

1 – 1/2 cups sugar

2 eggs

4 Tablespoons milk

1 Tablespoon vanilla

4 large ripe bananas

2 cups all purpose flour

1 Teaspoon Baking Soda

1 – 1/2 cups of chopped nuts

First, combine the oil, sugar mashed bananas, eggs, milk, and vanilla until this is well combined.

Then add the baking soda, flour and chopped nuts. I used pecans for this recipe, but you could use any you have on hand. I like to mix the nuts with flour in order to prevent them from sinking to the bottom. Jonna suggests you use about 1/4 cup of extra flour if you do not add in nuts, but I have never had any trouble with it turning out differently.

Stir, stir, stir...just until combined. You will make the bread tough if it's over mixed.

Pout the batter into two greased loaf pans and bake at 350 degrees for about 45 minutes or until a cake tester comes out clean.

Yumm...this recipe will get you that delicious sticky top and moist inside.